In her new book, Emily Paster, a native Washingtonian from a well-known foodie family, captures the art of Jewish preserving and making jams, pickles and relishes with both Ashkenazi and Sephardic flavors
A Tradition Worth Preserving
About the Author
Cathy Barrow has held many jobs, but she’s always been a passionate cook. In 2009, she created Mrs. Wheelbarrow’s Kitchen, where she focuses on food preservation, seasonal, locally sourced foods and maintaining a practical pantry, and in 2014 she released her first cookbook, Mrs. Wheelbarrow’s Practical Pantry.
Visitors to Union Market: Say Cheese!
Carolyn Stromberg didn’t set out to open a cheese shop, or even to be in the food industry, but a student job revealed her passion and eventually led her to open Righteous Cheese.
From Farm Stand to Table
Fresh foods are abundant in both Eris and John Norman’s DNA. She grew up with Israeli-salad-filled summers; he and his brother ran a humble farm stand. Together, they have created a thriving farm stand business.
Apple Chutney
This spicy, fall-flavored chutney is perfect with poultry at a holiday meal or as part of a cheese platter with hearty, rustic bread.
Salmon and Grain Salad with Red Onion Quickles
Before long, several back-to-back days of Jewish holiday eating will call for something lighter and healthier. This salad gives me everything I want, with the extra boost of protein-rich grains…
Mrs. Wheelbarrow’s Garlic Dill Pickles
People have all sorts of expectations from a dill pickle. There are the crisp and sour pickles, the pickles that sidle up to a corned beef on rye at the…
Mrs. Wheelbarrow’s Rugelach
If I could only eat one cookie for the rest of my life, it would be rugelach. There is so much to love about these rolled-up nuggets. If you’re anything…
